Sausage and Butternut Squash Slab Pie

Sausage and Butternut Squash Slab Pie

This savory slab pie is a celebration of fall flavors. Tender roasted butternut squash mingles with flavorful sausage in a creamy cheese filling, all wrapped in a flaky puff pastry crust. It’s perfect for a weeknight dinner or a potluck gathering, and leftovers taste just as good!

Ingredients:

• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• 3/4 pound Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 egg
• Flour for dusting
• 2 sheets frozen puff pastry, thawed
• 1 cup shredded mozzarella cheese
• 2/3 cup ricotta cheese
• 1/3 cup marinara sauce
• 1/2 cup chopped fresh basil leaves
• Salt and freshly ground black pepper

Cooking Guide:

1. Preheat oven to 425°F (220°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender and browned.
2. Meanwhile, heat remaining olive oil in a skillet. Add sausage and cook, breaking it up with a spoon, until browned through. Stir in garlic and cook for 30 seconds more. Remove from heat.
3. In a large bowl, combine roasted squash, sausage mixture, mozzarella cheese, ricotta cheese, marinara sauce, and basil. Season with salt and pepper to taste.
4. Lightly flour a surface and roll out one puff pastry sheet to a 12×16 inch rectangle. Transfer to a baking sheet. Spread the filling evenly over the pastry, leaving a 1-inch border around the edge.
5. Brush the border with beaten egg. Fold the border over the filling, crimping the edges to seal. Brush the top of the pastry with remaining egg.
6. Repeat steps 4 and 5 with the second puff pastry sheet, creating a double crust if desired. Cut vents in the top of the pie for steam to escape.
7. Bake for 25-30 minutes, or until golden brown and bubbly. Let cool slightly before slicing and serving.

Tips:

• For a vegetarian option, omit the sausage and add an extra cup of roasted vegetables, such as diced red onion or chopped mushrooms.
• If you don’t have marinara sauce, you can substitute with a can of diced tomatoes or your favorite pizza sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• To add a touch of sweetness, drizzle the finished pie with a balsamic glaze or maple syrup.